Serves 4
Preparation time: 10 mins
Cooking time: 20 mins

Ingredients

• 4 X 225g rump steaks, slightly flattened
• 200g button mushrooms, sliced
• 3 tbls balsamic vinegar
• 2 onions, thinly sliced
• 1 tsp brown sugar
• 2 ciabatta loaves, cut in half, sliced lengthwise
• 50g mixed salad leaves
• 2 tomatoes, thinly sliced
• 300g beetroot slices, drained (optional)
• Olive oil spray

Method

• Spray a non-stick pan with oil and heat.  Add mushrooms and 1 tbls balsamic vinegar and cook over a high heat until browned and tender.  Remove from pan.  Add onion, remaining balsamic vinegar and sugar and cook over a low-medium heat for 10 minutes or until caramelised.  Remove from pan.
• Clean pan, re-spray with oil and heat.  Cook steaks over a high heat for 2-3 minutes on each side or to your liking.
• Toast bread until golden brown on both sides.  To assemble, on a slice of bread, place salad leaves, beetroot (if using), tomato, steak, onion and mushrooms.  Top with another slice of bread and serve immediately.